Easy Greek Lemon Chicken Soup – Ready in 30 Minutes!

Name: Easy Greek Lemon Chicken Soup – Ready in 30 Minutes!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: Chicken broth – 6 cups; Fresh lemon juice – ½ cup; Shredded carrots – 1 cup; Finely chopped onions – 1 cup; Finely chopped celery – 1 cup; Boneless, skinless chicken breasts – 1 pound; Uncooked white rice – ½ cup; Large eggs – 3; Fresh lemon juice – ¼ cup; Salt – to taste; Freshly ground black pepper – to taste; Fresh dill or parsley, chopped (optional, for garnish)

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Everyday Culinary Delights👩‍🍳

Posted on February 6, 2025

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Greek cuisine is known for its bold flavors, fresh ingredients, and comforting dishes, and Greek Lemon Chicken Soup (Avgolemono) is one of its most cherished recipes. This soup is a perfect blend of tender chicken, silky egg-lemon broth, and fragrant herbs, creating a dish that is both hearty and refreshing.

Unlike traditional creamy soups that rely on dairy for their texture, Avgolemono gets its signature richness from whisked eggs, which give the broth a luxurious, velvety consistency. The addition of fresh lemon juice brightens the dish, making it an ideal comfort food for any season.

Whether you need a soothing meal on a cold day, a nourishing dish when feeling under the weather, or an elegant starter for a Mediterranean-inspired dinner, this soup delivers in every way. In this guide, we’ll explore everything you need to know about making and customizing Greek Lemon Chicken Soup, along with expert tips and frequently asked questions.

Why You Will Love This Greek Lemon Chicken Soup

Naturally Creamy Without Dairy – The eggs create a silky, rich texture without using heavy cream or milk.
Bright and Refreshing – The fresh lemon juice adds a tangy, citrusy flavor that keeps the soup light and balanced.
High in Protein – With shredded chicken and eggs, this soup is packed with protein, making it satisfying and nourishing.
Simple Ingredients, Big Flavor – Made with kitchen staples like broth, rice, eggs, and lemon, yet it tastes restaurant-quality.
Customizable to Your Taste – You can adjust the thickness, swap the rice for orzo, or add vegetables for extra nutrition.

Ingredients

For the Soup Base:

Chicken broth – 6 cups
Fresh lemon juice – ½ cup
Shredded carrots – 1 cup
Finely chopped onions – 1 cup
Finely chopped celery – 1 cup

For the Chicken:

Boneless, skinless chicken breasts – 1 pound

For the Rice:

Uncooked white rice – ½ cup

For the Egg Mixture:

Large eggs – 3
Fresh lemon juice – ¼ cup

For Seasoning:

Salt – to taste
Freshly ground black pepper – to taste
Fresh dill or parsley, chopped (optional, for garnish)

Directions

Prepare the Soup Base:
- In a large pot, combine the chicken broth, ½ cup of fresh lemon juice, shredded carrots, chopped onions, and chopped celery. Bring the mixture to a boil over medium-high heat.
Cook the Chicken:
- Once the broth is boiling, add the boneless, skinless chicken breasts to the pot. Reduce the heat to medium and let the chicken cook until it’s fully cooked through, approximately 20 minutes.
Shred the Chicken:
- Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
Cook the Rice:
- Add the uncooked white rice to the pot with the broth and vegetables. Continue to cook over medium heat until the rice is tender, which should take about 15 minutes.
Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the 3 large eggs and ¼ cup of fresh lemon juice until the mixture is frothy and well combined.
Temper the Egg Mixture:
- To prevent the eggs from curdling, slowly add 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking continuously. This process, known as tempering, gradually raises the temperature of the eggs.
Incorporate the Egg Mixture into the Soup:
- Slowly pour the tempered egg mixture back into the pot, stirring constantly to ensure a smooth consistency.
Add the Shredded Chicken:
- Return the shredded chicken to the pot and stir to combine all the ingredients.
Season the Soup:
- Taste the soup and add salt and freshly ground black pepper as needed to suit your preference.
Serve:
- Ladle the hot soup into bowls. If desired, garnish each serving with freshly chopped dill or parsley for an added burst of flavor and color.

Nutritional Information (Per Serving):

Calories: Approximately 250
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 150mg
Sodium: 800mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugars: 4g
Protein: 22g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

The Secrets to a Perfect Greek Lemon Chicken Soup

Making Avgolemono might seem intimidating because of the egg-lemon mixture, but once you master a few key techniques, you’ll have a foolproof recipe that turns out perfectly every time.

1. Temper the Eggs Properly

The most crucial step in this recipe is tempering the eggs, which prevents them from scrambling when added to the hot broth. To do this:

Slowly whisk warm broth into the egg-lemon mixture, gradually raising its temperature.
Once the eggs are warm, slowly pour the mixture back into the soup, stirring constantly to create a smooth, creamy consistency.

2. Use Fresh Lemon Juice for the Best Flavor

Bottled lemon juice lacks the brightness and depth of fresh lemon juice. For the best results, squeeze fresh lemons just before adding them to the soup.

3. Choose the Right Chicken Broth

Since broth forms the base of the soup, using homemade chicken stock or high-quality store-bought broth will greatly enhance the flavor. If your broth tastes a little flat, a pinch of salt or a splash of extra lemon juice can balance it out.

4. Select the Right Rice or Pasta

Traditionally, white rice is used in Avgolemono, but you can experiment with:

Orzo pasta – A small, rice-shaped pasta that gives the soup more texture.
Brown rice – For a healthier, fiber-rich alternative.
Cauliflower rice – A great low-carb option that still adds body to the soup.

5. Add Fresh Herbs for Extra Depth

While Avgolemono is delicious on its own, fresh dill or parsley adds an extra layer of flavor that enhances the Mediterranean taste.

Customizing Your Greek Lemon Chicken Soup

1. Make It Heartier

If you want to turn Avgolemono into a complete meal, try adding:

Chickpeas – Adds protein and texture while keeping it light.
Spinach or Kale – Gives the soup a pop of color and extra nutrients.
Diced Carrots and Celery – Classic soup vegetables that add sweetness and depth.

2. Make It Vegetarian

To make a meat-free version:

Use vegetable broth instead of chicken broth.
Swap the chicken for cannellini beans or mushrooms for a satisfying texture.
Increase the rice or orzo to make it more filling.

3. Adjust the Thickness

Avgolemono can range from light and brothy to thick and creamy, depending on your preference:

For a thicker soup, use more eggs or blend a portion of the soup before adding the egg-lemon mixture.
For a thinner soup, add an extra cup of broth or reduce the amount of rice.

4. Spice It Up

Though traditional Greek Lemon Chicken Soup isn’t spicy, you can add a little heat by:

Sprinkling crushed red pepper flakes into the broth.
Adding a dash of cayenne pepper for extra warmth.

Best Ways to Serve Greek Lemon Chicken Soup

Avgolemono is incredibly versatile and can be served in various ways:

1. As a Light Main Course

Pair it with crusty bread or pita for dipping.
Serve alongside a Greek salad with feta, olives, and cucumbers for a complete meal.

2. As a Starter for a Mediterranean Feast

Start with Avgolemono and follow it with classic Greek dishes like moussaka, lamb souvlaki, or spanakopita.

3. As a Comfort Food

This soup is known for being soothing when you’re feeling under the weather. The combination of warm broth, protein-rich eggs, and lemon makes it incredibly nourishing.

Storage and Reheating Tips

1. Storing Leftovers

Keep the soup in an airtight container in the refrigerator for up to 3 days.
Since the eggs can thicken the soup over time, you may need to add a splash of broth when reheating.

2. Freezing Instructions

While you can freeze the soup, the egg-based broth may separate when thawed. To prevent this:
- Freeze the broth, chicken, and rice separately.
- When ready to serve, reheat the broth and add fresh tempered eggs and lemon juice for the best texture.

3. How to Reheat

Stovetop Method: Reheat over low heat, stirring gently to avoid overcooking the eggs.
Microwave Method: Heat in short intervals, stirring between each, to prevent the eggs from curdling.

Frequently Asked Questions (FAQs)

1. Can I make this soup dairy-free?

Yes! Avgolemono is naturally dairy-free since it gets its creaminess from eggs, not milk or cream.

2. Why did my eggs curdle?

Eggs can curdle if added too quickly to the hot broth. To prevent this, always temper the eggs by whisking in warm broth gradually before adding them back into the soup.

3. Can I use pre-cooked chicken?

Absolutely! If you have leftover rotisserie chicken or shredded chicken, simply add it toward the end of cooking.

4. What if my soup is too thick?

Thin it out by stirring in additional warm broth or water until you reach the desired consistency.

5. Can I make this soup ahead of time?

Yes, but it’s best to add the egg-lemon mixture right before serving for the freshest taste and smoothest texture.

Conclusion

Greek Lemon Chicken Soup, or Avgolemono, is a classic Mediterranean dish that combines warmth, creaminess, and refreshing citrus in every spoonful. Whether you’re looking for a comforting meal, a nourishing cold remedy, or a dish to impress guests, this soup is a perfect choice.

With its simple ingredients and easy preparation, it’s a recipe that can be adapted to any dietary preference while maintaining its signature Greek flavors. Serve it with warm bread, a side salad, or enjoy it on its own for a satisfying and flavorful meal.

So, grab your pot, squeeze some fresh lemons, and enjoy a bowl of homemade Greek Lemon Chicken Soup—a timeless dish that never disappoints!